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Star StackSubmitted by: Stephanie Brown
For the Gelatin Star:
4 Envelopes Plain Gelatin or Vegetarian Substitute
For the Scone Star:
4 Cups Flour
For the Whipped Cream:
1 Pint Heavy Whipping Cream
For Gelatin Stars:
Sprinkle the envelopes of gelatin over the one cup of cold juice. Bring the 4 cups of juice to a boil. Add the hot juice to the cold juice and gelatin mix. Stir until the gelatin is fully disolved. Pour the fruit gelatin into star molds. If you can’t find star molds pour the mix into a flat backing dish and, once the gelatin sets, use a star cookie cutter to get your gelatin stars. This is a great way to use your own fresh juiced berries and cherries. Chill the molds or the baking dish over night.
For the Scone Stars
Preheat the oven to 400°F. Combine the flour, salt, sugar and baking powder in a large bowl. Using a pastry cutter, fork or knife cut in the butter thoroughly. Make a well in the middle of your dry ingredients. Add the vanilla extract to the buttermilk and pour the liquids into the well. Fold the buttermilk into the mixture. Turn out the mixture onto a lightly floured sheet. Knead about ten times or so and press out the dough to an inch thickness. Use a star cookie cutter to cut out the star shapes. Put them on a greased baking sheet and back for 12-15 minutes, or until golden brown.
For the Blueberry Whipped Cream
Smash the blueberries thoroughly. Whip the pint of cream, extract or flavored syrup, and confectioners sugar (if you aren’t using flavored syrup). Once the whipped cream is stiff add your smashed blueberries for color.
Submitted by: Renee“A sophisticated ending to any spring or summer meal.” read more»
Submitted by: Stephanie Brown“A delicious spring treat with tang that’s sure to be a crowd pleaser.” read more»
Submitted by: Adapted by Stephanie Brown from a recipe by Idell King.“It has 8 ingredients and takes 10 minutes to put together.” read more»